Meyer Lemon Custard Cake
  • 4 tbs butter, cut into 1 tbs pieces, room temperature + more for preparing the baking dish
  • 1 cup sugar
  • 3 large eggs, separated
  • 1 tbs Meyer lemon zest
  • ⅓ cup freshly squeezed Meyer lemon juice
  • ½ cup flour
  • ½ cup sour cream
  • ½ cup milk
  • ¼ tsp salt
  • 2 tbs. powdered sugar
  1. Preheat oven to 350 degrees F. Butter the bottom and sides of a 1 quart soufflé dish.
  2. In a medium bowl (or in the bowl of a stand mixer), beat the butter and sugar together until light and fluffy at medium speed. Add egg yolks, one at a time and continue to beat until completely mixed and creamy.
  3. Lower the mixer speed and add the lemon zest, lemon juice and the flour. Continue mixing until all of the flour is incorporated.
  4. Add the sour cream and milk and beat until a smooth mixture. Set aside.
  5. In a medium bowl whip the egg whites until foamy, slowly add the salt and continue to whip until they hold stiff peaks
  6. Gently fold half the beaten eggs whites into the lemon mixture being sure to not deflate them. Repeat with the other half of the egg whites. Don't over mix. Fold the eggs in gently until all of them are combined with the lemon mixture.
  7. Pour into the prepared soufflé dish and place the entire dish into a larger pan to be used as a water bath. Pour boiling water about 1" high all around the soufflé dish. Bake for 50-60 minutes until the top is golden and the cake springs back with a light touch to the top. Don't open the oven door while the cake is baking!
  8. Once you remove the cake from the oven, carefully remove it from the water bath and let the pan cool on a rack for 15 minutes.
  9. Dust the top with powdered sugar and serve with berries and/or whipped cream.
Recipe by Kitchen Conundrum at